Tomato and Garbanzo Bean Soup

This seems like a lot of work but it's so worth it and your kitchen is going to smell wonderful ;-)

Ingredients:

• 2 Tbsp. olive oil
• 1 large onion, chopped
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• 6 large basil leaves
• 4 large sage leaves
• 4 sprigs Italian parsley
• Leaves from 2-inch sprig rosemary
• 2 large garlic cloves, minced
• 1 (15-oz.) can garbanzo beans, drained, rinsed
• 5 medium tomatoes, chopped, juice reserved
• 1 (14.5-oz) can chicken broth
• 1/8 tsp. pepper

Directions:

Heat oil in a large pot over medium heat until the oil is hot. Add onion and cook 5 minutes or until softened, stirring frequently.

Meanwhile, chop together basil, sage, parsley and rosemary. When onion is softened, add herb mixture, garlic and beans. Cook 2 to 3 minutes. Remove and reserve half of the bean mixture. Add tomatoes with juices, broth and pepper in the pot.

Bring to a boil, reduce heat to medium-low and cook 15 minutes. Remove from heat. Puree in blender or food processor, in batches if necessary. Return to pot stir in reserved bean mixture. Bring to a simmer over medium heat until warm.

By Deeli from Richland, WA